Tempeh Butternut Squash Bake

Ingredients

tamari reduced-sodium

8 tbsp

coconut oil liquid

5 1/3 tbsp

apple cider vinegar

2 2/3 tbsp

ginger fresh, grated

1 1/3 tbsp

garlic minced

4 to 2 cloves

tempeh cut into bite-size chunks

21 1/3 oz

butternut squash peeled, deseeded, cut into bite-size pieces

10 2/3 cups

onion chopped

1 1/3 medium

mushrooms chopped

2 cup

sea salt

to taste

pepper

to taste

crushed red pepper flakes

to taste

Method

1. 01Preheat oven to 400°F.
2. 02Whisk tamari, coconut oil, apple cider vinegar, ginger and garlic in a small bowl.
3. 03Toss tempeh, butternut squash, onion and mushrooms in a baking dish or sheet. Pour marinade over and toss to coat. Sprinkle with salt, pepper and red pepper flakes to taste.
4. 04Cover with foil and bake 35 minutes.35 min
5. 05Remove foil, stir, and bake uncovered 20 minutes more until squash is tender.20 min
6. 06For crispy tempeh, broil 5 minutes at the end.5 min
7. 07Serve over rice, quinoa or greens.